My very last minute entry to three events. When I was searching for Karah Prashad, I got this recipe and was trying to adjust the time to make it. And today I was so much tempted to make it as its the last date for 2 events, as soon as I came from work, I prepared this one. This is again the famous desert in Punjab.

A very quick desert(but need time to chill the rabdi) and very tasty too.

This is not the classical Rabdi. This dessert is known as "Chanar Payesh" in Bengal. Chana is paneer in Bengali.
For classical Rabdi one needs a very wide shallow karahi in which sweetned milk is simmered and the skins as they form are carefully lifted and placed on the edge. Layers of skins are formed. When the milk is reduced to the desired consistency these strips of skins are added.